Quick Baba Ghanouj  
Baba Ghanoush
Roasted Eggplant Dip

Quick Baba Ghanouj is based on traditional methods of cooking  this delicious and nutritious dip for pitas or vegetables. You’ll love  this for veggie dips or used as a spread.

Baba Ghanouj, or Baba Ghanoush, as it is also spelled, is one of nature’s miracle dips. It is so creamy, yet it contains no dairy or dairy substitutes whatsoever. It’s great with pita bread, veggies and more. It’s just good wholesome ingredients.

Creating the dip usually takes longer and involves roasting a whole eggplant, but we’ve sped up the process here by chopping it into smaller pieces and roasting it in the oven.

Just as good, just faster!

Eggplants for Quick Baba Ghanouj

Quick Baba Ghanouj  (Baba Ghanoush)


1 eggplant
2 cloves garlic, peeled and finely minced
2 teaspoons dried parsley
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil


1.    Preheat your oven to 400 F.

2.    Cut the eggplant into 2 inch chunks, wrap them in foil and bake in the oven for approximately 15 minutes, or until the flesh is soft.

3.    Remove from oven and let cool.

4.    Remove the skin from the cooled eggplant and place it in a blender.

5.    Add the garlic, parsley, tahini, lemon juice and olive oil.

6.    Blend until smooth. Chill.

The dip tastes great right away, but letting the flavors blend in the refrigerator for at least 3 hours or overnight will be even better.

Serve with pita, crackers, greek kalamata olives, vegetables.

Drizzle olive oil over the top and sprinkle with fresh minced fresh parsley and/or sesame seeds. Yum!

Baba Ganouj ingredients, ready to blend

Optional: You can roast/bake the eggplant whole, unwrapped, but be prepared to bake it for 2 to 3 times as long. Poke holes in the skin with a fork to prevent bursting and turn the eggplant 2 or 3 times during the baking process. When tender, remove from oven and dip the eggplant in a large bowl of cold water. Remove from the water and peel off the skin. This is the more traditional cooking method.

To make it fat-free but still vegan, only use the eggplant, lemon juice and garlic. See a recipe here   http://vegetarian.about.com/od/saucesdipsspreads/r/fatfreeganoush.htm

Add a pinch of cumin

Grill first to blacken the skin until the eggplant flesh starts to feel soft, about 10 to 15 minutes. Grilling adds a smoky flavor.

Best Pennywise Tip: Save energy, save money. If you will be using the oven to roast or bake something else, plan ahead so you can roast the eggplant at the same time if you are cooking something else at 400 F (best savings) or afterwards while the oven is still hot.


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